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Thursday, July 4, 2013

Ramen Ikkyu, Haymarket

At long last!Chef Haru Inukai(ex-head chef of Blancharu) has finally landed in Chinatown with his ramen bar, Ramen Ikkyu. Many of you have probably read my review of his ramen back when he did ramen lunch specials at Blancharu. Not only is he known for his French and Japanese fusion dishes, but his ramen has been highly praised by the likes of Chef Dan Hong.

Chef Haru Inukai - super excited for Ramen Ikkyu's opening day

Ramen Ikkyu's touch pad ordering system

Ramen
Ikkyu is located at the Sussex Centre Food
Court, Haymarket. This humble ramen bar aims to produce around 150 bowls of
ramen a day. The ordering system starts with a touch screen pad where one
chooses his/her choice of ramen. Then options of extras and sides like black
fungus, chashu, egg etc. is also available to add with your order of ramen.

Ikkyu (shio) ramen

The Ikkyu
(shio) ramen ($10.50) has a paitan broth base with salt to give extra
flavour to the broth. Ikkyu's paitan broth is made from boiling chicken and
pork bones. It has more of a chicken and light ginger-like taste, followed by
subtle pork flavour. It has a similar consistency to tonkotsu broth but not as
thick. The pork chashu is very tender with a slightly sweet roast flavour. I
love the bouncy type egg noodles (made by Chef Haru himself) that they use. The
flavoured soft-boiled egg, black fungus and a sweet-ish bamboo shoots complete
this excellent bowl of ramen.

extra black fungus ($1.50)

Ikkyu (shoyu) ramen

The Ikkyu
(shoyu) ramen ($10.50) has a paitan broth with a touch of soy. It has the
same toppings as the shio ramen but the soy sauce used gives the broth a deeper
flavour. I personally prefer this over the ikkyu shio ramen.

Team Ramen Ikkyu

Traces of Chef Haru’s French cuisine
training and Japanese cooking roots are very noticeable on how the broths are
executed and the toppings (such as the pork) are cooked. Ramen Ikkyu is
definitely one of my top favourite places for amazing ramen in Sydney!

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